Grilled Collards And Jicama With Sweet Pepper Recipes

GRILLED COLLARD GREENS

Steps:

• Prepare a large bowl of ice water; preheat your grill.
• Bring a large pot of water to a rolling boil and add the salt and fat.
• When salt is dissolved and fat is melted, add the collard greens to the boiling water and simmer for 3 minutes.
• Remove collards from the water and immediately plunge into the ice water to halt the cooking and preserve the beautiful green color.
• (When removed from the boiling water, the collards should be coated with the fat - that's what you want).
• Remove the collards from the ice water a leaf at a time and stack them flat on top of each other, about 7 to 9 leaves high.
• Oil your grill well and grill the stacked collard leaves until done, turning once, about 5 minutes per side (depending on the temperature of your grill).
• Cut stacked collards in half or quarters, season with salt and pepper, and serve immediately.

JíCAMA AND GRILLED RED PEPPER SLAW

Steps:

• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
• Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.

GRILLED COLLARDS AND JICAMA WITH SWEET PEPPER

Steps:

• Preheat grill. Assuming you are grilling protien also, you will char the greens over direct heat. Use a high heat...approximately 400 degrees.
• Bring large pot of water to a rolling boil and add olive oil.
• Brush jicama slices with olive oil and season with salt and freshly ground pepper.
• Wilt greens in boiling water for approximately 2 minutes, remove from boiling water and quickly douse with cold water to stop cooking.
• Stack collard leaves in 6-8 leaf stacks.
• Grill jicama slices on one side until slightly charred (approximately 2 minutes).
• Flip jicama and place the collard stacks on the grill. Grill for approximately 2 minutes until greens are slightly charred on one side.
• Remove jicama from grill and flip collard stacks and grill for an additional 2 minutes.
• Slice jicama into 1 1/2" X 1/4" slices and rough chop collard stacks.
• Mix jicama, greens and red pepper. Season mixture with salt, pepper and hot sauce to taste.